Wash and drain the raisins. Coarsely grate the marzipan. Mix 200 ml milk, pudding powder and 3 tablespoons sugar. Boil 600 ml milk. Dissolve marzipan in it while stirring. Stir in pudding powder and simmer for about 1 minute, stirring continuously. Let it cool down, stirring more often
Grease the fat pan (approx. 32 x 39 cm; at least 3 cm deep). Mix quark, eggs, 150 ml milk, oil, 150 g sugar and 1 pinch of salt. Mix 850 g flour and baking powder, stir half into the quark mixture, knead the rest into it. Halve the dough. Roll out both halves rectangularly (each approx. 35 x 40 cm) on some flour
Stir the pudding until smooth and set aside about 1/4 of it. Spread the rest of the pudding on the dough plates, leaving about 1 cm of edge all around. Sprinkle with raisins. Roll up the pastry sheets from the short side and cut them into 6 snails
4. place the snails close to each other on the fat pan, possibly carefully pressing them a little flatter and wider to fill the fat pan. Spread the rest of the pudding in the spaces between the snails. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes
Heat the jam, pass through a sieve. Spread the hot cake with it, sprinkle with sugar crystals. Cool down